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<head>N<hi rend="superscript"><hi rend="underline">o</hi></hi>.. 12.</head> | |||
<head>Compleat and <lb/> | |||
Ultimate end.-</head> | |||
<p>The compleat <lb/> | |||
& ultimate object <lb/> | |||
in a philosophical <lb/> | |||
point of view <lb/> | |||
is to obtain a <lb/> | |||
course or series <lb/> | |||
of receptacles of <lb/> | |||
regulated temperature <lb/> | |||
common <lb/> | |||
difference <lb/> | |||
the less the better <lb/> | |||
say 5.2 1/2 2 <lb/> | |||
Degrees of 1 Degree) <lb/> | |||
at which the <lb/> | |||
maximum and <lb/> | |||
minimum of <lb/> | |||
temperature at <lb/> | |||
which the various <lb/> | |||
phenomena commence <lb/> | |||
continue <lb/> | |||
& terminate <lb/> | |||
might be observed.</p> | |||
<p>Ex.gr.</p> | |||
<p>1. The temperature <lb/> | |||
at which <lb/> | |||
the mucor or <lb/> | |||
mouldiness begins <lb/> | |||
&c to be <lb/> | |||
produced. -</p> | |||
<p>2. D<hi rend="superscript"><hi rend="underline">o</hi></hi>. the green <lb/> | |||
<unclear>confena</unclear>.-</p> | |||
<p>3 D<hi rend="superscript"><hi rend="underline">o</hi></hi>.. Acetous <lb/> | |||
fermentation.-</p> | |||
<p>4. D<hi rend="superscript"><hi rend="underline">o</hi></hi>.. the sort <lb/> | |||
of fermentation <lb/> | |||
by which tenderness <lb/> | |||
without <lb/> | |||
foetor is produced <lb/> | |||
in Meat &c-</p><pb/> | |||
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{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}}{{Completed}} | ||
N<hi rend="underline">o</hi>.. 12.
Compleat and
Ultimate end.-
The compleat
& ultimate object
in a philosophical
point of view
is to obtain a
course or series
of receptacles of
regulated temperature
common
difference
the less the better
say 5.2 1/2 2
Degrees of 1 Degree)
at which the
maximum and
minimum of
temperature at
which the various
phenomena commence
continue
& terminate
might be observed.
Ex.gr.
1. The temperature
at which
the mucor or
mouldiness begins
&c to be
produced. -
2. D<hi rend="underline">o</hi>. the green
confena.-
3 D<hi rend="underline">o</hi>.. Acetous
fermentation.-
4. D<hi rend="underline">o</hi>.. the sort
of fermentation
by which tenderness
without
foetor is produced
in Meat &c-
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|
Identifier: | JB/106/047/003"JB/" can not be assigned to a declared number type with value 106. |
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|---|---|---|---|
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1800-09-04 |
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|
106 |
frigidarium |
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|
047 |
frigidarium no 12 |
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|
003 |
general idea - regulating valve |
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|
plan |
2 |
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|
recto |
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|
fr3 |
1798 am |
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|
1798 |
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|
34635 |
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